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Hot Tuna Bake

  Bread slices 8 , trim crust, divided
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tuna fish 7 Ounce, drained (1 can)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Eggs 3 , beaten
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cream of shrimp 1 Can (10 oz), undiluted
  Commercial sour cream 1⁄2 Cup (8 tbs)
  Seasoned salt 1⁄4 Teaspoon
  Hard cooked egg 1 , sliced
  Paprika To Taste
  Chopped parsley 1 Tablespoon

Spread bread slices with butter.
Place 4 slices in an 8-inch square baking dish.
Spread tuna fish and cheese over bread slices.
Top with remaining 4 bread slices.
Combine eggs, milk, and salt.
Pour over bread in baking dish.
Chill for 8 to 24 hours.
Before microwaving, bring bread mixture to room temperature.
Combine shrimp soup, sour cream, and salt in a 2-cup glass measure.
Microwave at HIGH 3 minutes.
Pour soup mixture over sandwiches.
Cover with waxed paper or lid.
Microwave at MEDIUM 15 to 17 minutes.
Garnish with sliced eggs, paprika, and chopped parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2614 Calories from Fat 1478

% Daily Value*

Total Fat 167 g257.4%

Saturated Fat 81.4 g406.8%

Trans Fat 0 g

Cholesterol 1243.1 mg414.4%

Sodium 6103.4 mg254.3%

Total Carbohydrates 138 g46%

Dietary Fiber 8.1 g32.5%

Sugars 21.5 g

Protein 142 g284.1%

Vitamin A 130.1% Vitamin C 36.2%

Calcium 154.5% Iron 75.1%

*Based on a 2000 Calorie diet

Hot Tuna Bake Recipe